Mushroom Cutlet
Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourite across Kerala, especially when the monsoon rain is hammering the roof.
Ingredientsfor 2 servings
- 20 g Mushrooms
- 2 nos Onion — finely chopped
- Ginger garlic paste - 2 tsp
- 1/2 tsp Turmeric powder
- 1 nos Potato cooked and — mashed
- Egg beaten
- Bread crumbs, to taste
- Oil, to taste
- Salt, to taste
Preparation
Step 1
For preparing mushroom cutlet, fry onion, mushroom, ginger-garlic paste, turmeric powder and salt.
Step 2
Drop in the mashed potatoes. take it off the heat.
Step 3
Make cutlets out of this mixture.
Step 4
Dip the cutlets in the egg and then in the bread crumbs. Fry it in oil.
Step 5
Mushroom cutlet¦s are ready. Serve hot with tomato ketchup.
Tip
Do not overcrowd the pan — fry in small batches to maintain the oil temperature. Crowding drops the heat and gives you greasy results.
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